bread #5 dinner rolls

My Daddy-O bought me this fantastic cookbook written by the Junior League of Savannah.  Let me tell you, it is old. school.  The recipes in it include a lot of mayonnaise, a lot of “pastes” and a lot of bacon fat.  I love every bit of it.  Tonight we are going to be sampling sweet potato soufflé and some dinner rolls.  Savannah style.  I used butter instead of shortening and I halved the recipe.  But, quite by accident, I still used the originally called for amount of two eggs.  Still worked out just fine.  You cannot open my front door without a whiff of something to make you mouth water these days.  Not to toot my own horn.  But I am telling the truth.

adapted from Savannah Style

yields about 2 dozen

1 cup milk

1/3 cup butter

2 1/4 tsp. yeast

2/3 cup sugar

2 eggs beaten

4 cups flour

2 tsp. salt

scald the milk then melt the butter in it.  when cooled dissolve yeast and sugar into the mix.  add salt and sugar.  slowly incorporate flour.  quickly knead it, just as much as necessary to form a ball then put into an oiled bowl covered in plastic (the plastic part is important I learned…) and pop in the refrigerator over night or for ten hours or so.  Roll into golf ball size balls and put into greased muffin tins.  bake for 10 minutes in a 400 degree oven.  Enjoy!

While these were not the buttery, flakey biscuits I envisioned they are still airy on the inside and will be a perfect accompaniment to any meal.  Now that I am living in the south, I suppose I should have done my research, and discovered a dinner roll is not that buttery tidbit at all.  That which I thought I was making is a biscuit.  Oh silly northerner.  A dinner roll is precisely what I made.  Next time perhaps I will attempt the oh so sacred biscuit.

P.S.  This is the most delicious new years resolution ever made.

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